Best 3 Lemon Cheesecake With Hazelnut Crust Recipes

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Indulge in a delightful culinary journey with our delectable Lemon Cheesecake with Hazelnut Crust. This classic dessert combines the perfect balance of tangy and creamy flavors, nestled atop a crunchy hazelnut crust. Embark on a step-by-step guide to creating this timeless masterpiece. Discover the secrets of preparing a smooth and velvety cheesecake filling, complemented by a zesty lemon curd and a buttery hazelnut crust. Along the way, uncover variations such as a gluten-free version for those with dietary restrictions, and a no-bake alternative for those seeking a quicker dessert fix. Treat yourself and your loved ones to a slice of heaven with our comprehensive Lemon Cheesecake with Hazelnut Crust guide.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST



Lemon Cheesecake with Lemon-Rosemary Shortbread Crust image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield one 10-inch cheesecake

Number Of Ingredients 18

15 Lemon-Rosemary Shortbread Cookies (about 12 ounces), recipe follows
3 tablespoons unsalted butter, melted
2 pounds cream cheese, at room temperature
3/4 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
2 tablespoons fresh lemon juice (from about 1 lemon)
1 tablespoon lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
10 ounces lemon curd
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
3 1/2 cups all-purpose flour

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
  • Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
  • Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
  • For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
  • Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
  • Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
  • Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
  • Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
  • In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  • Add the butter, vanilla and salt to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. After the last addition, you may have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
  • Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
  • Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.

LEMON RICOTTA CHEESECAKE WITH HAZELNUT BISCOTTI CRUST



Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust image

This Italian-style cheesecake, made with ricotta cheese, is dense and rich-tasting but is actually lower in fat and calories than cream cheese-based cakes. That's because ricotta, commonly used in Italian desserts, has about half the fat and calories of cream cheese

Provided by Vseward Chef-V

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 cup crumbled hazelnut biscotti (about 3 to 4 biscotti)
2 tablespoons butter, melted
1 1/2 cups whole milk ricotta cheese
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
3 tablespoons fresh lemon juice
3 eggs, separated
2 tablespoons all-purpose flour
1 dash salt
4 teaspoons finely grated lemon peel

Steps:

  • Heat oven to 325°F In small bowl, combine crust ingredients; mix well. Press in bottom of 9-inch springform pan.
  • In food processor, puree ricotta about 2 minutes or until absolutely smooth and creamy. Add cream cheese; beat until smooth. Add 1/2 cup of the sugar, lemon juice, egg yolks, flour and salt; pulse until well mixed. Place in large bowl; stir in lemon peel.
  • In separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
  • Place springform pan in large, shallow roasting pan or broiler pan. Fill large pan with 1 inch hot water.
  • Bake 40 to 45 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
  • TIPS *Pulse biscotti in food processor to make crumbs. Use chocolate-dipped biscotti to add a hint of chocolate to the crust.
  • **Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator before serving.

Nutrition Facts : Calories 209, Fat 13.8, SaturatedFat 8.3, Cholesterol 94.4, Sodium 125.9, Carbohydrate 15.4, Fiber 0.1, Sugar 12.8, Protein 6.6

LEMON CHEESECAKE WITH HAZELNUT CRUST



Lemon Cheesecake with Hazelnut Crust image

Categories     Cake     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Lemon     Spring     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 13

For crust
3/4 cup hazelnuts, toasted
3/4 cup graham cracker crumbs
3 tablespoons powdered sugar
5 tablespoons unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
Lemon slices (optional)
Fresh mint sprigs (optional)

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
  • Make filling:
  • Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
  • Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
  • Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.

Tips:

  • To ensure a creamy and smooth cheesecake filling, use room temperature cream cheese. This will allow it to mix more easily with the other ingredients.
  • When making the hazelnut crust, be sure to use finely ground hazelnuts. This will help the crust to hold together better.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to line the bottom with parchment paper to prevent sticking.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Allow the cheesecake to cool completely before serving. This will help it to set properly.

Conclusion:

This lemon cheesecake with hazelnut crust is a delicious and impressive dessert that is perfect for any occasion. The creamy and tangy cheesecake filling is perfectly complemented by the nutty and buttery hazelnut crust. With its bright lemon flavor and beautiful presentation, this cheesecake is sure to be a hit with everyone who tries it. For an extra special touch, serve the cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream.

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